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National Environmental Health Association (NEHA):

Professional Food Manager, 5th Edition

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Table Of Contents

Chapter 1: Managing Food Safety and Training

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Chapter 2: Biological Contamination

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Chapter 3: Other Sources of Contamination

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Chapter 4: Handling Food Safely

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Chapter 5: From Purchase to Service

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Chapter 6: Facilities and Equipment

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Chapter 7: Cleaning and Sanitizing

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Chapter 8: Pest Control

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Chapter 9: Legal Requirements, HACCP and Inspections

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Chapter 10: Manager Responsibilities

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